Stars Bbq Qr Menu Recipe

Trim and Season

Pat the short ribs dry with paper towels. Trim any excessive fat (leave some for flavor). Combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika in a small bowl. Rub the spice mix evenly over all sides of the short ribs. Let rest at room temperature 30 minutes or refrigerate up to 4 hours (bring to room temp 30 minutes before grilling).

Low-and-Slow Start (optional)

For tender ribs, preheat oven to 275°F (135°C). Place ribs on a wire rack over a rimmed baking sheet, cover loosely with foil, and bake 2 to 2.5 hours until very tender but not falling apart. Alternatively, plan to cook indirect on the grill for 2 to 3 hours until tender before finishing over direct heat.

Sauté Aromatics

In a medium saucepan, heat 2 tbs vegetable oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds more until fragrant.

Simmer Sauce

Add ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), water, salt and pepper to the pan. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang). Remove from heat and let cool slightly. For a smooth sauce, blitz with an immersion blender or transfer to a blender and puree until smooth.

Prepare Grill

If using charcoal, light 2/3 of the coals for a two-zone fire (direct and indirect). Add soaked wood chips on coals for smoke. If using gas, set up a two-zone heat (one side medium-high, one side medium-low) and add a smoker box with wood chips if desired. Oil the grill grates with neutral oil to prevent sticking.

Grill Ribs

Place seasoned (and optionally oven-braised) short ribs over indirect heat. Close the lid and cook 45–90 minutes, maintaining a grill temperature around 250–300°F (120–150°C) until ribs are tender when probed. If ribs were pre-braised, reduce this time to 20–30 minutes for reheating and smoke absorption.

Finish Over Direct Heat and Sauce

Move ribs to direct medium-high heat. Brush a generous layer of Stars BBQ Sauce on the meat and sear each side 2–3 minutes to caramelize the sauce and get a light char—watch closely to avoid burning. Brush another thin layer of sauce after searing and remove ribs from the grill when internal temperature reaches about 200°F (93°C) for fall-apart texture or 185–190°F (85–88°C) if you prefer slices that hold together.

Rest and Serve

Transfer ribs to a cutting board and tent loosely with foil. Rest 10 minutes. Slice between bones (if flanken cut, slice across the bone as appropriate) and spoon any remaining warm Stars BBQ Sauce over the ribs. Garnish with chopped parsley and serve with lemon wedges and optional sides like cornbread and coleslaw.

Heat or prepare cornbread and coleslaw to package directions or recipe of choice. Serve alongside the ribs for a complete meal.